I've been having a hankering for Rita's ice cream because I love frozen custard. It's so much richer than vanilla ice cream. I've decided to try to make it myself with this recipe.
I have the Cuisinart ice cream maker to mix it in. I'd like to make a big batch (quarts or gallon size would be good) of it can anyone recommend good storage containers? I would like one with a lid because I wouldn't want the custard to smell like "freezer" or get frozen crystals on top. Any tips or suggestions? Thanks!
Comments for other frozen custard recipes you've liked would be awesome too if you know of any! :)
Any air tight plastic container will do to keep smells out. I use either cheap, disposable plastic leftover containers, or used ice cream tubs that I saved from previous purchased ice cream.
As for the crystallization- The only way to prevent that is my having no air in contact with the ice cream at all. I don't know how to solve that completely. I avoid the issue by not making more than we can eat in a reasonable amount of time (a week or so).
yolks and honey, bring it up to 170 to make a custard, then chill, to get something that would freeze acceptably in a standard home ice cream machine. Any suggestions? Would this work? I'd think it would taste good, especially with some chopped almonds and berries mixed in, but I'm worried about texture. What issues will I have with using honey as the sole sweetener? Will there be enough fat...OK, I've been tasked with making a Paleo dessert, and I'd like to try to make a frozen dessert. Here are the ground rules for Paleo desserts: only fermented dairy (yogurt is fine, milk and cream
I am new to making homemade ice cream. I just started to feel confident with plain vanilla, so it was time for the next step - adding fruit. The custard recipe says it can be turned into fruit ice cream by adding 30g pureed fruit per yolk. I looked into the basket for a fruit likely to make a good puree, and settled for a honey dew melon. I made the custard base (yolks, cream and sugar... seen them if they had fallen into the puree. Combined with the overbearing sweetness of unfrozen ice cream, I thought of throwing the batch out. But I froze it anyway. Frozen, there is much less
I read in Can raw eggs be frozen? that you can freeze eeg whites and use them later. I saw this suggestion about using an ice tray to make frozen egg white cubes (which makes it easier later on when you want to use a few eeg whites out of a frozen batch). My problem is, the frozen cubes won't come out of the ice tray! They seem to expand or for some reason stick to the tray very hard. I needed to melt them by running the back of the tray under hot water to get them out. Obviously I can't use any oil or anything like that in the tray to prevent sticking. Any suggestions?
to work in the actual order, which mostly means making a savoury dessert and a sweet starter. Honestly, i'm really not mad. I've been tested. For the savoury dessert, i plan to make that celebrated stodgy English treat, jam roly-poly. To make it savoury, i will use something like red pesto instead of jam. Or it might be a savoury version of some other suet pudding - spotted dick or figgie hobbin with olives instead of currants, perhaps. Pudding needs custard. What can i use as a savoury custard? One option is simply to make a savoury custard. Cream, eggs, no sugar, and perhaps black pepper
not above 85 °C. Then I took the pan from the heat like stated in the recipe and stirred in the gelatin sheets I had previously soaked in cold water. After that, I let it cool completely, but the consistency was still too runny, a bit like milk. Here are the two things that went wrong it guess: Maybe you noticed it, I haven't written anything about the cream, because the cream is listed...Yesterday I tried to make Bavarian Cream for the first time - it was a disaster. I think I know where I went wrong, but maybe someone with a bit of experience can still help me out. So I got
the custard turned out the same - was more like frozen mousse than icecream (completely different from the vanilla) Any suggestions? ...I have a new ice cream machine, and I have been having some difficulties creating decent ice cream. The latest recipe I have tried is: http://www.food.com/recipe/white-chocolate-raspberry-ripple-ice... still cook it for 20 minutes? The ice cream turned out more like mousse instead of ice cream, perhaps I didn't beat it enough in the mixer? The raspberry 'ripple' ended up freezing solid, and is just
I made a batch of ice cream using the following as the base: 1 pint cream, 1 cup milk, 4 egg yolks, ½ cup sugar, 2 tsp vanilla extract I simmered that until just boiling and then cooled it for a few hours before finishing it up in my ice cream maker for 20min. I've used this base a few times and add different fruit and spices based on what I want to make. The problem I'm having is the ice cream leaves a waxy coating on the roof of my mouth. It still tastes great, but the coating is unpleasant. Should I use a different recipe to start with? Am I doing something wrong when I make it?
I made a batch of cherry ice cream last night and for some reason it seems to taste like I have used cherry flavouring/syrup rather than the actual cherries which were used instead. The cherries themselves had been frozen / defrosted before being added to the custard base, which I wouldn't have thought would make a difference (but maybe it does), but apart from that I'm a bit baffled as to why this has happened? edit Cherries went into the freezer fully ripe and tasting delicious - they were unpitted and frozen in one whole batch (not separated out as you might do with say blackberries)
I'm looking for a good recipe to make a chocolate fudge/syrup style sauce that will not freeze solid when placed in the freezer, but rather retain its "liquid" consistency. It does not need to be runny when frozen, but I just do not want it to freeze. I plan to add it into an ice cream cake so do not want it to solidify or become hard when I bite into the cake. Any suggestions for something... to desired consistency. But like I said, although it works, it is way too buttery. I would love to figure out a recipe that would allow me to do make something of a similar consistency, but with dairy